- 2 tbsp (30 mL) olive oil
- 1 onion, chopped
- 2 lb (1kg) ground Ontario veal
- 1/2 cup (125 mL) dry red wine
- 4 cloves garlic, minced
- 1 tbsp (15 mL) cinnamon
- 1 tsp (5 mL) each dried thyme and oregano
- 1/2 tsp (2 mL) red chili flakes
- 1 28oz (796 mL) can crushed tomatoes
- 1 tsp (5 mL) each salt and fresh cracked pepper
- 1/4 cup (50 mL) butter
- 1/4 cup (50 mL) flour
2½ cups (750 mL) whole milk
1½ cups (375 mL) grated Parmesan, divided
2 eggs, lightly beaten
½ cup (125 mL) plain Greek yogurt
1 lb (454 g) rigatoni or other pasta
In a large deep skillet, heat oil over medium high heat. Cook onion; stirring often, until translucent, about 5 minutes. Add veal and cook, breaking up the pieces with a back of a wooden spoon, until no pink remains, about 8 minutes. Drain off any excess fat and stir in the wine; cook 1 minute. Stir in the garlic, cinnamon, oregano, thyme and chili flakes. Cook 1 minute. Add the tomatoes, salt and pepper. Adjust heat to maintain a simmer for 20 minutes while making the sauce.
In a saucepan, melt butter over medium high heat. Stir in flour and cook for one minute. Whisk in milk and cook over medium heat, stirring often until thick and creamy, about 5 minutes. Remove from heat. Stir in half of the Parmesan and ½ cup (125 mL) of the veal sauce until well blended. Stir in eggs and yogurt until smooth. Set aside.
Preheat oven to 350F (180C). Cook pasta just until al dente according to the package instructions (it will cook further during baking). Drain and stir into the veal sauce. Spread pasta mixture into a deep 13-x9-inch baking dish. Pour sauce evenly over top of pasta to cover. Sprinkle with remaining cheese. Bake until golden brown and bubbly, about 60 minutes.
Makes 12 servings.
Per serving: about 450 cal, 31g pro, 17g total fat (8g sat fat), 41g carb, 3g fiber, 120mg chol, 480mg sodium. %RDI: iron 15%, calcium 35%, vit A 15%, vit C 15%
Source: Ontario Veal Appeal (ontariovealappeal.ca)